CRITIC’S FAVORITE | Buddyz A Chicago Pizzeria | Buddyz fills a crunchy, flavorful crust with light and fresh vegetables, peppery sausage and a goodly amount of cheese (but not too much), and tops it all off with a gorgeously bright and chunky tomato sauce. This is the kind of place that can win over anti-deep-dish curmudgeons even if they remain unwilling to call it pizza. You know what? Call it a pizza, call it a casserole, call it whatever you like. But don’t kid yourself by calling it anything other than downright tasty, because that’s what it is. | Details: 18423 E. San Tan Blvd, Queen Creek. 480-822-1225. Also, 3611 E. Baseline Road, Gilbert. 480-503-4444, buddyzpizza.com. Dominic Armato/The Republic

Photos: Best deep-dish Chicago pizza in Phoenix, ranked

CRITIC’S FAVORITE | Buddyz A Chicago Pizzeria | Buddyz fills a crunchy, flavorful crust with light and fresh vegetables, peppery sausage and a goodly amount of cheese (but not too much), and tops it all off with a gorgeously bright and chunky tomato sauce. This is the kind of place that can win over anti-deep-dish curmudgeons even if they remain unwilling to call it pizza. You know what? Call it a pizza, call it a casserole, call it whatever you like. But don’t kid yourself by calling it anything other than downright tasty, because that’s what it is. | Details: 18423 E. San Tan Blvd, Queen Creek. 480-822-1225. Also, 3611 E. Baseline Road, Gilbert. 480-503-4444, buddyzpizza.com.
Dominic Armato/The Republic

CRITIC’S PICK | Lou Malnati’s | Where it comes to pizza, Malnati’s at Uptown Plaza is just about a dead ringer for the Chicago original, and that’s a great thing. Malnati’s touts its flaky, rich “buttercrust,” and with good reason. The bread — texture and flavor — is one of Malnati’s best features. But the real key here is that Malnati’s deep dish eats a lot lighter than it looks. If you cut a cross-section of a Malnati’s deep-dish pizza, it’s not that much thicker than a lot of thin-crust pizzas; and the balance of bread, cheese, toppings and sauce is just right. High-quality cheese, chunky vegetables, a whole layer of juicy, garlicky sausage and a very good, intensely stewed tomato sauce round out one of the best of the bunch. | Details: 100 E. Camelback Road, Phoenix. 602-892-9998, loumalnatis.com. Dominic Armato/The Republic

Photos: Best deep-dish Chicago pizza in Phoenix, ranked

CRITIC’S PICK | Lou Malnati’s | Where it comes to pizza, Malnati’s at Uptown Plaza is just about a dead ringer for the Chicago original, and that’s a great thing. Malnati’s touts its flaky, rich “buttercrust,” and with good reason. The bread — texture and flavor — is one of Malnati’s best features. But the real key here is that Malnati’s deep dish eats a lot lighter than it looks. If you cut a cross-section of a Malnati’s deep-dish pizza, it’s not that much thicker than a lot of thin-crust pizzas; and the balance of bread, cheese, toppings and sauce is just right. High-quality cheese, chunky vegetables, a whole layer of juicy, garlicky sausage and a very good, intensely stewed tomato sauce round out one of the best of the bunch. | Details: 100 E. Camelback Road, Phoenix. 602-892-9998, loumalnatis.com.
Dominic Armato/The Republic

CRITIC’S PICK | Oregano’s Pizza Bistro | If you’re into stuffed pizza, this is a pretty darn good specimen. True to form, the crust is extremely thin on the top and bottom — so thin that the top crust almost melts into the cheese and you might not even notice. It’s a cheese puddle once you cut into it, which can be good or bad, depending on your preference. But it’s balanced by juicy sausage with a healthy shot of fennel, tasty vegetables and a stewy, bright sauce with — natch — lots of dried oregano. It’s tough not to like this. | Details: 3102 N. Scottsdale Road, Scottsdale, 480-970-1860. Other locations at oreganos.com. Dominic Armato/The Republic

Photos: Best deep-dish Chicago pizza in Phoenix, ranked

CRITIC’S PICK | Oregano’s Pizza Bistro | If you’re into stuffed pizza, this is a pretty darn good specimen. True to form, the crust is extremely thin on the top and bottom — so thin that the top crust almost melts into the cheese and you might not even notice. It’s a cheese puddle once you cut into it, which can be good or bad, depending on your preference. But it’s balanced by juicy sausage with a healthy shot of fennel, tasty vegetables and a stewy, bright sauce with — natch — lots of dried oregano. It’s tough not to like this. | Details: 3102 N. Scottsdale Road, Scottsdale, 480-970-1860. Other locations at oreganos.com.
Dominic Armato/The Republic

CRITIC’S PICK | Rosati’s on Shea — 'Pan-Crust' Pizza | There are two completely separate Rosati’s franchises operating in the Valley — different websites, menus and recipes. While they share the same name and branding, the pizzas I’ve tried at the two are of vastly different quality. Here’s what I know: The “pan-crust” pizza (it’s deep dish, folks) at the carryout location near Scottsdale Road and Shea Boulevard — found at rosatispizza.com — is extremely good, with a zippy, chunky sauce, sausage on top that browns and gets a little crispy as it cooks, and a golden crust with a crunch you can hear at 20 paces. | Details: 7119 E. Shea Blvd., Phoenix. 480-596-3444. Other locations at rosatispizza.com. Dominic Armato/The Republic

Photos: Best deep-dish Chicago pizza in Phoenix, ranked

CRITIC’S PICK | Rosati’s on Shea — 'Pan-Crust' Pizza | There are two completely separate Rosati’s franchises operating in the Valley — different websites, menus and recipes. While they share the same name and branding, the pizzas I’ve tried at the two are of vastly different quality. Here’s what I know: The “pan-crust” pizza (it’s deep dish, folks) at the carryout location near Scottsdale Road and Shea Boulevard — found at rosatispizza.com — is extremely good, with a zippy, chunky sauce, sausage on top that browns and gets a little crispy as it cooks, and a golden crust with a crunch you can hear at 20 paces. | Details: 7119 E. Shea Blvd., Phoenix. 480-596-3444. Other locations at rosatispizza.com.
Dominic Armato/The Republic

CRITIC’S PICK | Rosati’s on Shea — Stuffed Pizza | The same Rosati’s also does a formidable stuffed pizza. Though the outer crust is a giant bready ball of rolled dough, there’s some solid flavor in this pie. | Details: 7119 E. Shea Blvd., Phoenix. 480-596-3444. Other locations at rosatispizza.com. Dominic Armato/The Republic

Photos: Best deep-dish Chicago pizza in Phoenix, ranked

CRITIC’S PICK | Rosati’s on Shea — Stuffed Pizza | The same Rosati’s also does a formidable stuffed pizza. Though the outer crust is a giant bready ball of rolled dough, there’s some solid flavor in this pie. | Details: 7119 E. Shea Blvd., Phoenix. 480-596-3444. Other locations at rosatispizza.com.
Dominic Armato/The Republic

OTHER OPTION | Rosati’s in downtown Scottsdale | Without having done a comprehensive review of Rosati’s 21 Arizona locations, my time spent at a couple would suggest the outlets found at myrosatis.com are less likely to yield deep-dish dividends. The crust was doughy with little crisp and less flavor, filled with an odd mix of overdone and underdone vegetables, and a sauce that lacked any bright or fresh notes. | Details: 7570 E. Sixth Ave., Scottsdale. 480-999-5400. Other locations at myrosatis.com. Dominic Armato/The Republic

Photos: Best deep-dish Chicago pizza in Phoenix, ranked

OTHER OPTION | Rosati’s in downtown Scottsdale | Without having done a comprehensive review of Rosati’s 21 Arizona locations, my time spent at a couple would suggest the outlets found at myrosatis.com are less likely to yield deep-dish dividends. The crust was doughy with little crisp and less flavor, filled with an odd mix of overdone and underdone vegetables, and a sauce that lacked any bright or fresh notes. | Details: 7570 E. Sixth Ave., Scottsdale. 480-999-5400. Other locations at myrosatis.com.
Dominic Armato/The Republic

OTHER OPTION | Gino’s East | Gino’s fans should know this isn’t the pizza you remember. It isn’t the pizza I remember, and I grew up on the stuff, hanging out in the charming dungeon of an original location on Superior Street in Chicago. Some of the quirky flair is there: a full patty of sausage if you ask; a preponderance of vegetables that’s more suggestive than actually present; and a bright yellow crust that tastes of corn (though it seems to be more a function of corn oil than cornmeal). But it varies between bready and tooth-crackingly crunchy, depending on the day, and the sauce seems thin, over-stewed and awfully acidic. Even on an off day, it isn’t a bad deep-dish pizza. But this isn’t what made Gino’s famous. | Details: 3626 E. Indian School Road, Phoenix. 602-441-0704, ginoseast.com. Dominic Armato/The Republic

Photos: Best deep-dish Chicago pizza in Phoenix, ranked

OTHER OPTION | Gino’s East | Gino’s fans should know this isn’t the pizza you remember. It isn’t the pizza I remember, and I grew up on the stuff, hanging out in the charming dungeon of an original location on Superior Street in Chicago. Some of the quirky flair is there: a full patty of sausage if you ask; a preponderance of vegetables that’s more suggestive than actually present; and a bright yellow crust that tastes of corn (though it seems to be more a function of corn oil than cornmeal). But it varies between bready and tooth-crackingly crunchy, depending on the day, and the sauce seems thin, over-stewed and awfully acidic. Even on an off day, it isn’t a bad deep-dish pizza. But this isn’t what made Gino’s famous. | Details: 3626 E. Indian School Road, Phoenix. 602-441-0704, ginoseast.com.
Dominic Armato/The Republic

OTHER OPTION | Vito’s Pizza | Long before the Chicago chains came to town, there were a few local independents doing deep dish, Vito’s Pizza among them. This is an inexpensive neighborhood joint with a carryout counter and a few tables, and it shows in the ingredient quality (nothing inspires a pouty face like encountering canned mushrooms in your deep dish). But Vito’s isn’t without merit, sporting huge chunks of fresh peppers and significant heft. | Details: 4318 W. Northern Ave., Glendale. 623-930-1644. Search Facebook for “Vito’s Pizza Glendale.” Dominic Armato/The Republic

Photos: Best deep-dish Chicago pizza in Phoenix, ranked

OTHER OPTION | Vito’s Pizza | Long before the Chicago chains came to town, there were a few local independents doing deep dish, Vito’s Pizza among them. This is an inexpensive neighborhood joint with a carryout counter and a few tables, and it shows in the ingredient quality (nothing inspires a pouty face like encountering canned mushrooms in your deep dish). But Vito’s isn’t without merit, sporting huge chunks of fresh peppers and significant heft. | Details: 4318 W. Northern Ave., Glendale. 623-930-1644. Search Facebook for “Vito’s Pizza Glendale.”
Dominic Armato/The Republic

OTHER OPTION | Little Sicily | Like Vito’s, Little Sicily rises neither to the price point nor to the quality level of some of the others here, but their stuffed pizza plays almost like a giant calzone, a cheese-heavy mix of fillings enrobed in a thin, crisp, traditional pizza dough shell topped with a smear of a thin, herb-heavy tomato sauce that’s very, very sweet. (h/t Bev Ciangi) | Details: 18795 N. Reems Road, Surprise. 623-537-5900. Search Facebook for “Little Sicily Pizza.” Dominic Armato/The Republic

Photos: Best deep-dish Chicago pizza in Phoenix, ranked

OTHER OPTION | Little Sicily | Like Vito’s, Little Sicily rises neither to the price point nor to the quality level of some of the others here, but their stuffed pizza plays almost like a giant calzone, a cheese-heavy mix of fillings enrobed in a thin, crisp, traditional pizza dough shell topped with a smear of a thin, herb-heavy tomato sauce that’s very, very sweet. (h/t Bev Ciangi) | Details: 18795 N. Reems Road, Surprise. 623-537-5900. Search Facebook for “Little Sicily Pizza.”
Dominic Armato/The Republic

OTHER OPTION | Giordano’s | This brings us to the king of Chicago stuffed. Giordano’s fans love Giordano’s. LOVE Giordano’s. But it’s polarizing. My unscientific and probably wildly inaccurate experience tells me that when somebody says they tried deep dish and hated it, seven out of 10 times they’re talking about Giordano’s. My email inbox is trembling with fear and begging me to stop as I write this, but I agree. I don’t get Giordano’s. Not because it’s stuffed, but because as far as I can tell, all of the other ingredients appear to be little more than window dressing for what is essentially a giant bowlful of melted cheese. In defiance of popular criticism, a well-balanced, deep-dish pizza can be so much more than a nakedly hedonistic ooey gooey cheese bomb, which is what Giordano’s stuffed pizza is. I’m sorry, Giordano’s fans. I love you and I hope we can still be friends. Let’s have lunch. Somewhere else. | Details: 16222 N. 83rd Ave., Peoria. 623-208-4330, giordanos.com. Dominic Armato/The Republic

Photos: Best deep-dish Chicago pizza in Phoenix, ranked

OTHER OPTION | Giordano’s | This brings us to the king of Chicago stuffed. Giordano’s fans love Giordano’s. LOVE Giordano’s. But it’s polarizing. My unscientific and probably wildly inaccurate experience tells me that when somebody says they tried deep dish and hated it, seven out of 10 times they’re talking about Giordano’s. My email inbox is trembling with fear and begging me to stop as I write this, but I agree. I don’t get Giordano’s. Not because it’s stuffed, but because as far as I can tell, all of the other ingredients appear to be little more than window dressing for what is essentially a giant bowlful of melted cheese. In defiance of popular criticism, a well-balanced, deep-dish pizza can be so much more than a nakedly hedonistic ooey gooey cheese bomb, which is what Giordano’s stuffed pizza is. I’m sorry, Giordano’s fans. I love you and I hope we can still be friends. Let’s have lunch. Somewhere else. | Details: 16222 N. 83rd Ave., Peoria. 623-208-4330, giordanos.com.
Dominic Armato/The Republic

Interested in this topic? You may also want to view these photo galleries:

Photos: Best deep-dish Chicago pizza in Phoenix, ranked

CRITIC’S FAVORITE | Buddyz A Chicago Pizzeria | Buddyz fills a crunchy, flavorful crust with light and fresh vegetables, peppery sausage and a goodly amount of cheese (but not too much), and tops it all off with a gorgeously bright and chunky tomato sauce. This is the kind of place that can win over anti-deep-dish curmudgeons even if they remain unwilling to call it pizza. You know what? Call it a pizza, call it a casserole, call it whatever you like. But don’t kid yourself by calling it anything other than downright tasty, because that’s what it is. | Details: 18423 E. San Tan Blvd, Queen Creek. 480-822-1225. Also, 3611 E. Baseline Road, Gilbert. 480-503-4444, buddyzpizza.com.

Giordano’s and its franchisees currently operate 67 stores in eight states.

Giordano's pizza touts its "cheese pull."(Photo: Giordano's)

What's unique about Giordano's pizza?

Giordano’s “stuffed” pizza features a thicker crust than Lou Malnati’s and Gino’s, and has a second, thinner crust covering the cheese and toppings, which is then smothered in a dense, chunky tomato sauce.

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Buddyz A Chicago Pizzeria | Lost in the invasion of Chicago-based deep dish pizzerias is the great one we already had. Down in Queen Creek, Buddyz has been quietly turning out fabulous Chicago-style deep dish and a pretty mean thin crust since 2013. Details: 18423 E. San Tan Blvd., Queen Creek. 480-822-1225,buddyzpizza.com. Dominic Armato/The Republic

Craft 64 |"Lachos" Hernandez is no longer spinning the pies at Craft 64, but it remains a great spot for a wood-fired pizza and a local craft beer.My favorite? TheSpain, a zippy little number topped with Spanish chorizo, toasted almonds, olives and a touch of harissa.
Details: 6922 E. Main St., Scottsdale. 480-956-0542, craft64.com. Mark Henle/The Republic

Forno 301 | There's more to Italian-style pizza than Neapolitan. Thinner, crisper and less dogmatic than its VPN-certified brethren, the wood-fired style at Forno 301 is a charming, unfussy breed — much like the room and the fellows who run it.
Details: 301 W. Roosevelt St., Phoenix. 480-787-5654, forno301.com. Dominic Armato/The Republic

Il Bosco | This cozy little nook features a menu filled with light, crisp wood-fired pizzas that read like a list of Italian ex-girlfriends. The Mia, a pizza alla Bismarck with cheese, pancetta and a runny egg in the middle, is a luscious little number, but watch out for specials that use the serrano chiles grown in the garden. They bite. Hard.
Details: 7120 E. Becker Lane, Scottsdale. 480-335-8680, ilboscopizza.com. The Republic

Il Capo Pizzeria | You'll find a very nice wood-fired pizza here, but those are a dime a dozen in this town. What sets Il Capo apart is the 18" New York style pizza, a medium-thick chewy/crisp crust topped with a simple but flavorful sauce and quality cheese.
Details: 7366 E. Shea Blvd., Scottsdale. 480-951-0077, ilcapoaz.com. Dominic Armato/The Republic

Joe's New York Pizza | There's a kind of poetry in a greasy, inartful late night slice, and if I ever reach the point where I can't enjoy a joint like this it'll be time to hang it up. I'm not sure I can defend it, but I sure do love it. Details: 7321 Shoeman Lane, Scottsdale. 480-947-5637, eatjoesny.com. Cheryl Evans/The Republic

La Piazza al Forno | The Valley’s other VPN-certified pizzeria, along with its downtown cousin La Piazza PHX, brings another formidable Neapolitan pie to Glendale. The only thing in the house more muscular than the owner, Justin Piazza, is the Italian Stallion, stacked with four kinds of meat. The Republic

Lamp Wood Oven Pizzeria | “Pizza man” Matt Pilato is happy to admit that he was inspired by Bianco, and he works with a similar intensity. His wood-fired pizza is more crisp and golden than the Neapolitan style from which it’s descended, and he offers an assortment of painstakingly sourced toppings in smart combinations. Surprisingly, the pizza might not even be the best thing on the menu. Don’t miss the mignulata, a Sicilian bread stuffed with cauliflower, onions and sausage.
Details: La Mirada Center, 8900 E. Pinnacle Peak Road, Scottsdale. 480-292-8773, lamppizza.com. Lamp Wood Oven Pizzeria

Until Gino's and Giordano's arrived in the Valley to make this a deep-dish battle royale, Lou Malnati's Pizzeria held the crown. The Chicago-based chain debuted in Arizona at Uptown Plaza, 100 E. Camelback Road, Phoenix. Details: 602-892-9998, loumalnatis.com. David Wallace/The Republic

Pizzeria Bianco | It’s too bad they don’t hand out James Beard awards for colorful personalities, or Chris Bianco would have two. But one’s pretty good, and he earned it with a respect for great ingredients, an obsessive attention to detail, and a stubborn insistence on doing things his way. A true original, Bianco has left his mark both on the local and national scenes. This one lives up to the hype.
Details: Heritage Square, 623 E. Adams St., Phoenix. 602-258-8300. Also, Town & Country, 4743 N. 20th St., Phoenix. 602-368-3273, pizzeriabianco.com. The Arizona Republic

Pomo Pizzeria Napoletana | One of two local mini chains certified by Italy’s Associazione Verace Pizza Napoletana, Pomo specializes in traditional Neapolitan pizza, making minimal pies out of nothing more than flour, water, olive oil, tomatoes, salt, mozzarella, basil and oregano. The menu features plenty of other toppings as well, but the certified varieties, like the bufala verace, are the best way to appreciate the classically prepared bread.
Details: Locations in Phoenix, Scottsdale, Glendale and Gilbert at pomopizzeria.com. The Republic